There’s a first time for everything, and it’s never too late to learn how to make sushi! Mine was more of a need than a wish to learn, as I follow a low-carb diet for health reasons. It was so much fun to prepare them, and although they don’t look perfect I’m so pleased with how they turned out! Sushi is great for parties, aperitivo hour, or even a light dinner. Avoiding sticky rice helps keep the carbs down, for a guilt-free sushi savouring!
You will need a bamboo rolling mat to help form the sushi rolls, the process will be much easier. Place a nori sheet (shiny side down) on the bamboo, and place the toppings on top of each other. To seal the nori, dab the end part with water which will act like glue when closing the roll. I prepared 2 different fillings with nori: For the third version I replaced nori by creating a sheet of overlapping cucumber strips, thinly spread the cream cheese over, and added carrot, tomato and red pepper strips. Topped with black sesame seeds. I preferred to refrigerate the rolls first to allow the ingredients to firm up, then used a serrated knife to cut each roll into 8 pieces. Served with low-salt soy sauce and pickled ginger.
Ingredients
Instructions
